Tex-Mex Beef Mince Enchiladas
with Grilled Cheddar Cheese & Sour Cream- Milk
- Wheat
- Gluten
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
Let’s pull together an enchanted enchilada dinner to delight everyone at the table. They’re being wrapped up with all the goodies, like Tex-Mex spices, beef mince and corn. We know just the thing to win you over (if all that isn’t enough already!), a cheesy enchilada sauce on top, perfect for a lasting, flavourful taste.
Ingredients
1 packet
Enchilada Sauce
(Contains: Fish, Eggs, Soy, Milk, Sesame, May contain traces of allergens; )
1 tin
Sweetcorn
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
250 g
Beef Mince
1 sachet
Tex-Mex Spice Blend
1 packet
Sour Cream
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1
Carrot
Nutrition Values
Utensils
Cooking Steps
• Preheat grill to medium-high heat. • Grate carrot. Drain sweetcorn (see ingredients). Little cooks: Under adult supervision, older kids can help grate the carrot!
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and corn until softened, 4-6 minutes. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add Tex-Mex spice blend and beef mince and cook, breaking up with a spoon, until warmed through, 3-4 minutes. • Remove pan from heat, then stir through the butter, brown sugar and half the enchilada sauce.
• Drizzle a baking dish with olive oil. • Lay a mini flourtortilla on a clean surface. Spoon beef mince mixture down the centre of tortilla. Roll tortilla up tightly and place, seam-side down, in the baking dish. Repeat with remaining tortillas and beef mince mixture, ensuring they fit together snugly in the baking dish. • Top with the remaining enchilada sauce and sprinkle with shredded Cheddar cheese. • Grill enchiladas until cheese is melted and tortillas are warmed through, 8-10 minutes.
• Divide Tex-Mex beef mince enchiladas between plates. • Dollop over sour cream to serve. Enjoy!
